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RECIPE
12 INGREDIENTS 7 STEPS 15min

Warm Steak and Mushroom Salad

5.0
1 Ratings
This steak salad gives the word ‘salad’ a whole new meaning. You’ll find no boring lettuce here, instead, we have iron-rich kale, tossed simply in warm raspberry vinaigrette, and topped with just-out-of-the-pan slices of sirloin steak, buttery mushrooms, red onions, and sweet-tart cherry tomatoes. Crumbled feta is optional, but we love the pop of flavor it brings to this already mouthwatering salad.
Warm Steak and Mushroom Salad Recipe | SideChef
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This steak salad gives the word ‘salad’ a whole new meaning. You’ll find no boring lettuce here, instead, we have iron-rich kale, tossed simply in warm raspberry vinaigrette, and topped with just-out-of-the-pan slices of sirloin steak, buttery mushrooms, red onions, and sweet-tart cherry tomatoes. Crumbled feta is optional, but we love the pop of flavor it brings to this already mouthwatering salad.
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.
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Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.
https://www.SideChef.com
15min
Total Time
$3.25
Cost Per Serving

Ingredients

Servings
4
US / METRIC
2
(8 oz)
Sirloin Steak
patted dry
1 tsp
Kosher Salt , divided
set aside 1/8 tsp for mushroom
1/2 tsp
Freshly Ground Black Pepper , divided
set aside 1/8 tsp for mushroom
1 Tbsp
Neutral Oil
with a high smoke point
2 Tbsp
Butter , divided
2 cloves
Garlic , minced
2 1/3 cups
Shiitake Mushrooms
cut into 1/8-inch thick pieces
or Cremini Mushroom
1 bag
(8 oz)
Kale , chopped
1/2
Small Red Onion , thinly sliced
3/4 cup
Cherry Tomatoes , halved
3/4 cup
Raspberry Vinaigrette
or dressing of choice
1/4 cup
Crumbled Feta Cheese
(optional)

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Nutrition Per Serving

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CALORIES
449
FAT
24.7 g
PROTEIN
39.0 g
CARBS
18.1 g

Author's Notes

Cooking times will vary depending on the thickness of the steak.

Cooking Instructions

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Step 1
Season the Pfeffer (1/4 tsp) with Salz (3/4 tsp) and Sirloin Steak (2) on all sides.
Step 2
In a cast-iron skillet over medium-high heat, add the Neutral Oil (1 Tbsp) . Once very hot, add the steaks and cook for 2-3 minutes.
Step 3
Flip and add Butter (1 Tbsp) and Garlic (2 cloves) to the pan. Cook for about 2 more minutes, or until the center is 130 degrees F (55 degrees C) on an instant-read thermometer (for medium-rare). Spoon the garlic butter onto the steak as it’s cooking. Remove from the skillet and set aside to rest.
Step 4
In the same pan, add the remaining Butter (1 Tbsp) . Add the Pfeffer (1/8 tsp) and cook until soft and browning, 6-8 minutes. Season with Salz (1/8 tsp) and Shiitake Mushrooms (2 1/3 cups) .
Step 5
Slice the rested steak against the grain.
Step 6
Microwave the dressing for 30 seconds to 1 minute, or until hot. Toss the Kale (1 bag) with the Raspberry Vinaigrette (3/4 cup) in a large bowl.
Step 7
Top the kale with mushrooms, sliced steak, Cherry Tomatoes (3/4 cup) , Red Onion (1/2) , and Crumbled Feta Cheese (1/4 cup) .

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1 Ratings
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Nutrition Per Serving
Calories
449
% Daily Value*
Fat
24.7 g
32%
Saturated Fat
9.5 g
48%
Trans Fat
0.0 g
--
Cholesterol
121.0 mg
40%
Carbohydrates
18.1 g
7%
Fiber
4.7 g
17%
Sugars
11.8 g
--
Protein
39.0 g
78%
Sodium
1210.5 mg
53%
Vitamin D
0.5 µg
2%
Calcium
227.5 mg
18%
Iron
3.8 mg
21%
Potassium
801.5 mg
17%
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